Gingerbread Blended Overnight Oats Recipe
Looking for a breakfast that will get you in the holiday spirit? These plant-based gingerbread blended overnight oats by
will give you all the festive feels, and with 30 grams of protein per serving, you can keep up with your macros.Prep time: 15-20 minutes
Ingredients
- 1/2 cup oats
- 1 scoop Myprotein Soy Protein Isolate
- 1/2 tbsp sweetener
- 1/2 tbsp chia seeds
- 1/2 tsp gingerbread spice
- 1/4 cup + 3 tbsp soy/greek yogurt
- 1/4-1/2 cup plant/dairy milk
- 1 tbsp cocoa powder
- 1 tsp liquid stevia/syrup
- 1 tbsp boiling water
- 1-2 gingersnap cookies
Instructions
Pour oats, chia seeds, protein powder, sweetener, gingerbread spice, milk and 60g (~1/4 cup) yogurt into a blender.
Blend till smooth. Pour into bowl.
Spread 45g (~3 tbsp) yogurt on top.
Mix cocoa powder, liquid sweetener, and boiling water together to form a spread.
Drizzle on top of yogurt and use spoon to create swirls.
Refrigerate for 1-2 hours before adding crumbled gingersnap cookies on top to serve.
| calories | 0 |
| totalFat | 0 |
| totalCarbohydrates | 0 |
| protein | 0 |
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A Rutgers University Honors graduate, Jamie grew up on the Jersey shore and double majored in Comparative Literature and Anthropology in college. Jamie is an experienced writer in the health and wellness, biotech, and eCommerce fields. She loves writing with a purpose and has even written for the Department of Justice.
Jamie became drawn to exercise during her time in university and began to notice the physical and mental benefits of moving your body daily. Today, Jamie enjoys Pilates, light weight training, and going on long walks in nature daily.
Jamie is also passionate about eating right and prioritizing gut health and immunity. She is always trying the next innovation in health and wellness. When she’s not writing articles, Jamie enjoys reading, playing guitar, and finding dogs to play with.
